Bread: Rasberry quick bread

By blum099

calories: 51 without chocalate chips
total fat .5
cholestral 0
sodium 97
potassium 70
cabaroatres 11.2
dietry fiber 2.4
sugar 1
protein 2.0

Ingredients

• 3 tbsp milk of choice
• 3 1/2 tbsp oil OR more milk of choice
• 1/4 cup yogurt (I used Wholesoy)
• 1 tbsp apple cider vinegar
• 1 1/4 tsp pure vanilla extract
• 1 cup spelt, all-purpose, or Bob’s gf flour
• 1 tsp baking powder
• 1/4 tsp plus 1/16 tsp salt
• 1/4 cup sugar or xylitol
• pinch stevia OR 1 additional tbsp sugar
• 1 cup raspberries, broken up
• 1/2 cup to 1 cup chocolate chips

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat your oven to 350 F and grease an 8.5-inch loaf pan. Set aside. Whisk together the milk, yogurt, vinegar, and vanilla (and oil, if using), then let sit at least ten minutes. I used plain—but not unsweetened—yogurt, so add a little extra sugar if using unsweetened. In a large mixing bowl, combine all remaining ingredients except the raspberries, and stir well. Pour wet into dry, and stir until just evenly mixed. Then add the raspberries and stir again, very quickly and carefully so the berries don’t turn the entire batter pink! Pour into the prepared loaf pan, and smooth down evenly. Bake 35 minutes or until a toothpick inserted into the center comes out clean. Store leftovers in the fridge for freshness, or slice and freeze for up to a month.